Man this is awesome stuff, takes a lot time but so worth it.
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Brunswick stew time
- Thread starter Clay Showalter
- Start date
Tater smashing
Them tomatoes, Lima beans and corn, along with spices. Now time to simmer.
Them tomatoes, Lima beans and corn, along with spices. Now time to simmer.
ThatBuckeyeGuy
Active Member
I also have no idea what it is. Looks like a good meal for a gathering tho.
We do it a little bit different in Georgia but one of my absolute favorites.
I started freezing leftovers smoked pork and chicken so I always have some on hand for a batch of Brunswick stew.
I started freezing leftovers smoked pork and chicken so I always have some on hand for a batch of Brunswick stew.
How is is different? There is an argument where it started at, some say Brunswick County, VA, other say the City of Brunswick, GA.
It is a southern staple for sure, very hard to get at any restaurants because it is so time consuming to make.
Here is the recipe that use, some people also use pork, I have at it with squirrel and rabbit also.
1 gallon makes (10) 12oz bowls. We normally plan on 8 people per gallon.
BRUNSWICK STEW 13 GALLON AMOUNT
12 Ibs. boneless thigh chicken meat
9 lbs. stew beef
20 lbs. potatoes (whole), peeled
10 lbs. onions, diced
2 gal. crushed tomatoes
2 gal. lima beans
2 gal. cream-style corn
1 gal. whole kernel corn (white)
4 gal. water
1 Ibs. margarine
3-oz. salt
2-oz. black pepper
1/8 c. sugar
Texas Pete to taste
1. In the pot bring the water to a boil and add all the meat and cook/ stir for about 2 hours (or until the meat is separating).
2. Add the potatoes and onions and continue stirring until they are breaking apart (about another 2 hours).
3. Add tomatoes and stir until the consistency is smooth, add seasoning.
4. Add lima beans and then stir for about another 1 hour.
5. Add corn (creamed and whole) and stir until even consistency.
6. Add butter and then turn off heat to pot and stir until it is cooled enough to not stick.
7. Total cooking time is about 6 hours depending on the size of the batch and weather conditions (allow extra time when it is very cold).
Biggest difference is we do not use potato or lima beans in ours.
I do not use onion either. Can’t stand em.
List of ingredients in ours. Off the top of my head so I may miss something. The measurements are all estimates.
Makes about a gallon. If you already have smoked meat this version only takes an hour or so to simmer.
About a pound of each. Smoked pork and chicken diced up
2 cans Stewed tomatoes (I blend them up some so it isn’t chucks)
1 can Rotel - I also blend it up.
About 12 ounces of Corn - I pulse it in the ninja to break it up a little
1 1/2 cups Chicken Broth - I like to use the broth from smoking the chicken if I have it still.
Tablespoon -Wash your sister sauce
Table spoon - Apple cider vinegar
1/4 cup Favorite BBQ sauce - I use Blue Hog Tennessee Red which is a vinegar sauce. Sometimes we will make our own sauce for it.
Hot Sauce - to taste - I use Franks
Garlic 1 tbsp I use the jar stuff
Salt
Pepper
Cayenne
Hot mustard sauce
I do not use onion either. Can’t stand em.
List of ingredients in ours. Off the top of my head so I may miss something. The measurements are all estimates.
Makes about a gallon. If you already have smoked meat this version only takes an hour or so to simmer.
About a pound of each. Smoked pork and chicken diced up
2 cans Stewed tomatoes (I blend them up some so it isn’t chucks)
1 can Rotel - I also blend it up.
About 12 ounces of Corn - I pulse it in the ninja to break it up a little
1 1/2 cups Chicken Broth - I like to use the broth from smoking the chicken if I have it still.
Tablespoon -Wash your sister sauce
Table spoon - Apple cider vinegar
1/4 cup Favorite BBQ sauce - I use Blue Hog Tennessee Red which is a vinegar sauce. Sometimes we will make our own sauce for it.
Hot Sauce - to taste - I use Franks
Garlic 1 tbsp I use the jar stuff
Salt
Pepper
Cayenne
Hot mustard sauce
